摘要
为探究不同热加工方式对青稞理化特性的影响,以昆仑15号青稞制备的生青稞粉为对照,以炒制的青稞糌粑、蒸煮-焙烤的青稞麦片为实验材料,对其营养组分及理化特性进行分析。与青稞粉相比,青稞糌粑、青稞麦片的水质量分数分别降低47.8%、61.7%,脂肪质量分数显著升高(2.35%、2.08%),β-葡聚糖含量无显著变化;青稞麦片的总淀粉和蛋白质含量显著高于青稞糌粑。青稞糌粑和青稞麦片中部分淀粉颗粒发生崩裂,淀粉短程有序结构被破坏,相对结晶度和糊化焓下降。青稞糌粑具有低的糊化黏度、较高的起糊温度,稳定的热糊特性;青稞麦片具有较好的吸水膨胀性和糊化黏度,以及较低的起糊温度。蒸煮-焙烤工艺对青稞的营养成分及理化特性影响更为明显,而炒制工艺的影响相对较小。
To investigate the effects of different heat treatments on the physicochemical properties of highland barley,raw barley flour prepared from Kunlun No.15 highland barley was used as the control,and stir-fried highland barley zanba and steam-baked highland barley flakes were used as the experimental materials.Their nutritional components and physicochemical properties were analyzed.Compared with highland barley flour,the moisture content of highland barley zanba and barley flakes decreased by 47.8%and 61.7%,respectively,their fat contents increased significantly(2.35%and 2.08%),and there was no significant change in the content ofβ-glucan.The total starch and protein contents of barley flakes were significantly higher than those of highland barley zanba.Partial of the starch granules in highland barley zanba and barley flakes were cracked.The short-range ordered structure of starch was destroyed,and the relative crystallinity and gelatinization enthalpy decreased.The highland barley zanba exhibited low pasting viscosity,high pasting temperature,and stable thermal paste characteristics.The barley flakes had good water absorption and swelling properties,pasting viscosity,low pasting temperature.The steaming-baking process had a more significant impact on the nutritional components and physicochemical properties of highland barley,while the stir-frying process had a relatively smaller impact.
作者
张萍萍
但沁
张海霞
余红
李婧
赵璨
杨快才让
郝静
杜双奎
Zhang Pingping;Dan Qin;Zhang Haixia;Yu Hong;Li Jing;Zhao Can;Yangkuai Cairang;Hao Jing;Du Shuangkui(College of Food Science and Engineering,Northwest A&F University,Yangling 712100;Qinghai Tianyoude Technology Investment Management Group Co.,Ltd.,Xining 810016;Qinghai Xindingxiang Grain and Oil Co.,Ltd.3,Xining 810016;Qinghai Rural Industry Development Guidance Center,Xining 810000;Engineering Research Center of Grain and Oil Functionalized Processingin Universities of Shaanxi Province,Yangling 712100)
出处
《中国粮油学报》
北大核心
2025年第9期77-83,共7页
Journal of the Chinese Cereals and Oils Association
基金
青海省西宁市重点研发与转化计划项目(2023-Y-03)。
关键词
青稞糌粑
青稞麦片
营养组分
结构特性
highland barley zanba
barley flake
nutritional components
structural properties
